Measurement and Assessment of Colour Differences for Industrial Use I—The Reproducibility and Repeatability of Colour-difference Measurements

The precision of measurements obtainable with several types of colorimeter (Colormaster Marks IV and V, Small Sphere Color-Eye DI, Colorcord Mk IIA, Harrison 61 and Harrison 70) for several substrates (ceramic tiles, fabrics, yarns and threads, loose stock, slubbing and plain carpet) has been studied. Several methods of preparation and presentation of the sample to an instrument are considered and the results are compared in terms of standard deviations in 1964 (CIE) units. For textile samples the most generally satisfactory technique is to present the prepared sample behind glass in a rotating head. Under these conditions a wide range of fabrics can be measured with approximately the same precision (0<1 CIE) as ceramics. For yarns and threads, carefully wound on formers, the precision is approximately 0<3 CIE, and a slightly better precision can be obtained for carpets. Values of < 0<3 have been obtained for loose stock using a special rotating head, but values for slubbing are somewhat worse (0<8–1<0). Except for the Colorcord, good between-instrument reproducibility (< 0<3 CIE) can be obtained for measurements of colour differences. For a given sample the absolute values (X, Y, Z) vary considerably with the instrument, the differences between pairs of instruments being equivalent to several CIE units and up to 19 when the Harrison 70 is used, even for measurements on a ceramic tile.     

The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses

The compositional and functional properties of commercial retail and/or wholesale samples (n = 8) of low-moisture mozzarella, cheddar and analogue (pizza) cheeses were compared. Inter-and intravariety differences were evident with intravariety differences in composition being relatively large for the analogue cheese. Cheddar had the lowest mean pH and level of expressible serum and the highest mean levels of proteolysis, expressible fat, and serum calcium and nitrogen (p < 0.05). Compared to mozzarella, the analogue cheeses had significantly lower (p < 0.05) mean levels of total protein and serum calcium, higher levels of total calcium and higher cheese pH. The mean stretchability of the melted mozzarella cheese was significantly higher than that of the melted cheddar or analogue cheeses. The melted cheddar had the highest mean flowability and lowest mean apparent viscosity (p < 0.05). The mean flowability and apparent viscosity of the analogue cheese were numerically lower and higher, respectively, than those of mozzarella.     

Drivers of Rising Housing Allowance Claimant Numbers: Evidence from the Irish Private Rented Sector

Recent years have seen growing concern among policy makers about difficulties in controlling the numbers of claimants and cost of housing allowances, which are now the main state housing support for low-income households in most Western European countries. This issue has raised particular concerns in the Republic of Ireland where the numbers of claimants of rent supplement, the principal state housing support for unemployed private renting households, have climbed steadily since the 1980s despite a marked concurrent reduction in unemployment rates. This paper attempts to explain this conundrum using administrative data on all claimants in 2005 and 2004. It reveals that although the traditional drivers of demand for this benefit—rising unemployment and lone-parent families—have become less significant in recent years, they have been replaced by a new driver, rising immigration. In addition, labour market activation measures have proved counterproductive. They have incentivised part-time, rather than full-time, work and consequent continued dependence on rent supplement.     

Colour and Constitution

An interpretation of colour is out lined and an explanation is given of the presentation of experimental data in the form of absorption spectra. Several different approaches to the modern interpretation of spectra in terms of electronic theory are indicated. Some simple quantitative methods are illustrated, but the emphasis is laid on qualitative accounts of spectral-energy changes in well-known classes of molecules, including dyes.     

An Introduction to Instrumental Measurements of Colour Difference in Relation to Colour Tolerance

The visual assessment of small colour differences still plays a large part in the determination of the acceptability of industrial products, particularly textiles. For several reasons, which are discussed, many advantages would accrue from the replacement of visual methods by instrumental ones. The general features of both visual assessment and instrumental measurement are given, and the types of approach in attempts to correlate the twoare discussed. Visual assessments vary greatly, depending on the viewing conditions, so several different correlations have been made in the form of colour-difference equations. Although a particular equation might provide a good correlation for particular viewing conditions, the usual conditions under which the better-known equations have been established do not correspond to those used in industry. These points have been elaborated to provide the relevant background to the report of work carried out under the direction of the Society's Colour Measurement Committee.     

Quantitative analysis and modelling of hepatic iron stores using stereology and spatial statistics

Hepatic iron overload is a common clinical problem resulting from hyperabsorption syndromes and from chronic transfusion therapy. Not only does iron loading vary between reticuloendothelial stores and hepatocytes, but iron is heterogeneously distributed within hepatocytes as well. Since the accessibility of iron particles to chelation may depend, in part, on their distribution, we sought to characterize the shape and scale of iron deposition in humans with transfusional iron overload. Toward this end, we performed a histological analysis of iron stores in liver biopsy specimens of 20 patients (1.3–57.8 mg iron/g dry tissue weight) with aid of electron and light microscopy. We estimated distributions related to variability in siderosomal size, proximity of iron centres and inter‐cellular iron loading. These distributions could be well modelled by Gamma distribution functions over most of the pathologic range of iron concentrations. Thus, for a given liver iron burden, a virtual iron‐overloaded liver could be created that served as a model for the true histologic appearance. Such a model may be helpful for understanding the mechanics of iron loading or in predicting response to iron removal therapy.     

CONSUMER WILLINGNESS TO PAY FOR SAFER FOOD PRODUCTS1

Existing estimates of societal costs of food-borne pathogens use only out-of-pocket expenses, such as hospital charges, and ignore the cost of (or willingness to pay to avoid) the pain and suffering associated with a food-borne disease. This paper develops and implements a method to determine consumers’willingness to pay for safer food products. The results show that, for each meal that may be contaminated, participants in this study would pay 55 cents to eliminate Salmonella and 81 cents to eliminate Trichinella spiralis.